Sheet Pan Asian Salmon with Veggies

Meet your new favorite fast, easy, and healthy weeknight meal: Sheet Pan Asian Salmon with Veggies. Thank you to the National Fisheries Institute for sponsoring this post!

You know what I love? Meals that a) come together quickly, and b) don’t require much clean up. This sheet pan Asian salmon with veggies definitely fits the bill – you’ll have it from fridge to plate in 20 minutes flat, with only one pan and a cutting board to wash. That’s it!

Even better is that besides being delicious (the sauce is SO good), this meal also happens to be very nutritious!

Heart disease is the leading cause of death in the United States (source) for both men and women, and a simple way to improve your heart health is to eat seafood, which includes fish and shellfish, at least two times per week (as recommended by the 2015-2020 US Dietary Guidelines for Americans). I’ve shared on the blog before why fish is so awesome and heart healthy (learn more in my Why You Should Eat More Seafood post), and given that February is American Heart Month, I figured this was the perfect time to share another easy weeknight fish recipe!

I whipped up this sheet pan salmon this past weekend and Matt and I both loved it. The sauce goes really well with the salmon and veggies and it couldn’t be faster to put together. You’ll be seeing this in the normal rotation for sure! It makes great lunch leftovers, too.

As far as recipes go, this is just about as simple as it gets. Place the chopped veggies and the salmon fillets on a sheet pan together, drizzle the sauce over everything, bake at 375 degrees F for 15 minutes, and bam. Dinner is served.

Serve over quinoa or brown rice (I suggest plain microwave brown rice to keep up with the fast and easy theme) and sprinkle some sliced green onions on top if desired. Then, enjoy!

Here’s the full recipe. I hope you guys enjoy this as much as we did – let me know!

Anne, this looks beautiful! And (I think?) it would be a pretty easy recipe to make too, so that’s right up my alley! Oh, and it seems like there’d be very few dishes to wash, too! That’s an important one for me. :)

This looks amazing! I love asian flavored dishes. I discovered the sesame oil + soy sauce + rice vinegar combination a couple years ago and still love it, but the maple syrup looks like a SWEET addition (I had to). Thanks for the recipe!

Just wanted to say that I made a large batch of this last night and it was excellent! I’ve always been intimidated about cooking fish but after this I’m going to start cooking it more often. Thanks for helping to get me out of my comfort zone :)

I made this tonight and loved it, but I think I did something wrong because.my sauce was very watery and light and didn’t look as thick and rich as yours. Also – the salmon was super pink and took about 25 minutes to get some color. Any ideas why mine turned out different?

Hi Faye! I’m sorry to hear that! I’m not sure why it didn’t work out to be honest… I’ve made this recipe a ton and haven’t had that problem. I’m surprised the salmon took so long to cook – maybe your oven isn’t getting as hot as it should? Normally 25 minutes of baking fish would be really overcooked!